Root Vegetable Pot Pie

This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 346 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 small onion, chopped
• 3 large carrots, chopped
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• ½ cup lentils
• 3 cups water, or as needed
• 3 celery ribs, chopped
• 3 red potatoes, chopped
• 3 parsnips, chopped
• 2 small turnips, chopped
• 12 biscuits
• ½ cup grated Colby Jack cheese (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Step 2

Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.

Step 3

Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.

Step 4

Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.